49 Fresh Tomato Recipes

Celebrate fresh tomato season with salads, salsas, sandwiches, pastas, and more

Celebrate fresh tomato season with salads, salsas, sandwiches, pastas, and more

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1 of 49Photo by Annabelle Breakey

Tomato, Prosciutto, and Ricotta Tart

You can make this tart with any ripe tomatoes, but a mix of big multicolor heirlooms and smaller varieties looks stunning. To create a crisp, flat surface, partially bake the puff pastry with a cooling rack on top before adding the other ingredients.

Rosemary Bacon, Lettuce, and Tomato Salad

Spicy Indian Tomato Shorba

This aromatic soup is traditionally served hot, but we've chilled our version. For a complete meal, pair it with cold rotisserie chicken drizzled with oil and seasoned with salt and ground coriander, and add a few pieces of toasted naan for dipping.

Open-face Caprese Sandwiches

Take all the best flavors of summer and serve them on grilled bread for a fresh and summery open-faced sandwich. Eat a few as a whole meal or make a few smaller ones and serve them as appetizers while the grill heats up for bigger items.

BBT (Bacon Basil Tomato) Sandwich

Here's a fun twist on the classic BLT: Instead of lettuce, sub in 4 to 6 basil leaves. We recommend Sunset's Red Horizon tomato for this recipe, its meaty, heart-shaped fruit is perfect for sandwiches.

Green Grape Tomato Appetizer

With bright yellow-green clusters that look like bunches of large Muscat grapes, Green Grape tomatoes have a sweet flavor and bright acidity that call for creamy cheeses and rich fillings. A chef’s favorite.

Canned Heirloom Tomatoes

For this extra-easy recipe, adapted from the USDA Complete Guide to Home Canning, you just squish raw skinned tomatoes into jars. This cold-pack technique may cause the fruit and liquid to separate a bit during processing, but the results still taste delicious.

It's essential for food safety when working with tomatoes that you acidify them with bottled (not fresh) lemon juice or citric acid, which has a standardized acidity, and that you do not increase the amount of herbs or add any other ingredients.

Gazpacho Salad

Tomatoes in Spicy Yogurt Sauce

The tomatoes are warmed, not fully cooked, in the sauce, leaving their softly solid texture intact. Serve them alongside broiled, grilled, or steamed fish and be sure to have plenty of rice to soak up the sauce.

Grilled Calamari, Watermelon, and Tomato Salad

Chris Cosentino of Cockscomb restaurant in San Francisco is known for adventurous dishes like this one, a meet-up of mild grilled calamari (squid), fresh produce, and exciting seasonings. He grills the calamari over almond wood plus regular charcoal briquets; for the home cook, he recommends easy-to-find mesquite hardwood charcoal. To make the dish as fiery as Cosentino likes it, use 2 tbsp. black pepper and 2 tsp. Aleppo pepper, and don’t seed the serrano chile.